Saffron, tomato, and shellfish balance well. Garnish with mint sprigs, if desired.
2 tablespoons butter
1/4 cup chopped shallots
3 garlic cloves, minced
1/4 teaspoon saffron threads, crushed
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/8 teaspoon freshly ground black pepper
1 (8-ounce) bottle clam juice
2 pounds mussels, scrubbed and debearded
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
How to Make It
Melt butter in a Dutch oven over medium-high heat. Add shallots and garlic to pan; sauté 1 1/2 minutes. Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes. Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells. Serve over pasta.
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